YOUR SOLIN GENERATED RECIPE
Crispy Chickpea Buddha Bowl with Tahini Sauce
A vibrant bowl featuring crispy roasted chickpeas, fluffy quinoa, tender edamame, and pan-seared tofu nestled on a bed of fresh spinach and red bell pepper, all drizzled with a creamy, nutty tahini sauce for a balanced, satisfying meal.
INGREDIENTS
0.75 cup canned chickpeas (drained)
0.5 cup cooked quinoa
0.5 cup shelled edamame
3 ounces extra firm tofu
1 cup fresh spinach
0.5 medium red bell pepper
1 tablespoon tahini
PREPARATION
Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat them dry with a paper towel.
Spread the chickpeas on a baking sheet and season with your choice of spices such as paprika, cumin, salt, and pepper. Roast in the oven for 20-25 minutes until crispy, shaking the pan halfway for even crisping.
While the chickpeas roast, cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside.
Dice the extra firm tofu into cubes. In a nonstick skillet over medium heat, lightly sauté the tofu cubes until they become golden and slightly crispy on all sides.
Prepare the vegetables by roughly chopping the fresh spinach and slicing the red bell pepper into strips.
If using frozen edamame, steam or microwave them until heated through. If using fresh or pre-cooked, ensure they are ready to serve.
Assemble your Buddha bowl by layering the quinoa at the base, then adding the roasted chickpeas, sautéed tofu, edamame, spinach, and red bell pepper.
Drizzle the tahini over the bowl. Toss lightly to combine or serve the tahini on the side as a dipping sauce.
Enjoy this nutrient-packed bowl warm or at room temperature.